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Chianti Classico DOCG Riserva
The most important wine for the estate, our Chianti Classico Riserva is meticulously crafted from the best Sangiovese grapes coming from our vineyards. Fermented and aged in French oak, then refined in the bottle for at least a year.
Rich and elegant, it has a deep, garnet red color with swaths of mineral cherry fruit, layered with tobacco and dried herbs all underlined by a firm grip of refined tannins. It pairs well with pastas with red sauces, roasted and grilled meats, game, aged cheeses.
We recommend waiting at least 5 to 6 years from vintage for consumption; can be cellared for 10 - 12 years.
Harvest period: Sangiovese, from Oct 1st to Oct 15th; Merlot, from Sep 20th to Sep 30th; Alicante Bouschet, from Sep 25th to Oct 10th.
Harvest method: Manual in small baskets, immediately brought to the cellar for de-stemming. Manual berry-byberry selection (triage) before slight crush and filling of temperature-controlled fermentation tanks (30 HL French oak vats).
Colour:Deep ruby red.
Aroma:Elegant fragrance of red fruits and spices.
Palate:Well-balanced, velvety, excellent structure, prolonged concentrated finish.
Serving:Serving Temperature of 18-20 °C (65-68 °F). Uncork at least one hour before drinking, preferably two.
Pastas with red sauces, roast & grilled meats/game, cheeses, traditional Tuscan cooking.
The Podere Ciona estate and vineyards are located in Chianti Classico, the original and oldest part of Tuscany’s Chianti wine-growing region, symbolized by the Gallo Nero, or Black Rooster, a figure prominently featured on the authentication labels of locally produced wines.
Our estate lies on a south-facing hill between 1,600 and 2,050 feet (or approximately 490 and 625 meters) above sea level, and the vineyards extend over an area of about 12 acres (or 5 hectares), oriented to the south-southwest. The soil is a mixture of quartz arenite (sandstone), clay schist and marl – ideal for high-quality winemaking – and the varietals planted are Sangiovese, Merlot, Alicante Bouschet and a little Cabernet Franc.
We keep our yields very low – on average one bottle per vine – in order to produce superior wine. Harvesting is done exclusively by hand and we carry a grape-by-grape selection out at harvest; alcoholic fermentation takes place both in stainless steel and French oak vats (according to the grape selection), while ageing is primarily done in French oak barriques and tonneaux (made from a mix of Allier, Nievre, Tronçais and Vosges oak).
Podere Ciona is currently producing a Chianti Classico DOCG (Denominazione di Orgine Controllata e Garantita) Riserva, as well as our flagship wine, Le Diacce – a Merlot-based IGT (Indicazione Geografica Tipica) – and two young IGTs, Montegrossoli and Semifonte, respectively based on Sangiovese and Merlot grapes. In most vintages, there is also a small production of Rosé wine.
The vineyards and cellar are managed by Franco Gatteschi and his son Lorenzo, the wine maker. They are assisted by Dott. Stefano Chioccioli, an œnologist of international fame, and his assistant agronomist, Dott. Marco Pierucci.